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Name: Cajun Jambalaya
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Cajun
Ingredients: 2 tablespoons Peanut oil Divided; 1 tablespoon Cajun seasoning; 10 ounces Andouille sausage; 1 pound boneless chicken breasts; 1 Onion Diced; 1 Green Bell Pepper; 3 stalks Celery chopped; 3 cloves Garlic; 1 16 oz can Crushed Italian tomatoes; 1/2 teaspoon Red pepper flakes; 1/2 teaspoon Ground black pepper; 1 teaspoon Salt; 1/2 teaspoon Hot pepper sauce; 2 teaspoons Worcestershire sauce; 1 teaspoon File powder; 1 1/4 cups Uncooked white rice; 2 1/2 cups Chicken broth

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INGREDIENTS

2 tablespoons Peanut oil ; Divided
1 tablespoon Cajun seasoning
10 ounces Andouille sausage
1 pound boneless chicken breasts
1 Onion ; Diced
1 Green Bell Pepper
3 stalks Celery chopped
3 cloves Garlic
1 16 oz can Crushed Italian tomatoes
1/2 teaspoon Red pepper flakes
1/2 teaspoon Ground black pepper
1 teaspoon Salt
1/2 teaspoon Hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon File powder
1 1/4 cups Uncooked white rice
2 1/2 cups Chicken broth

Servings

INSTRUCTIONS

1. Heat 1 tbs of peanut oil in cast iron skillet. Season meat with Cajun seasoning. Sauté sausage until browned. Sauté chicken until lightly browned. Set aside.

2. In same pot sauté onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

3. Stir in rice and chicken broth. Bring to boil, reduce heat, cover and simmer until liquid is absorbed.

NOTES

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Cajun Jambalaya

2 tablespoons Peanut oil Divided
1 tablespoon Cajun seasoning
10 ounces Andouille sausage
1 pound boneless chicken breasts
1 Onion Diced
1 Green Bell Pepper
3 stalks Celery chopped
3 cloves Garlic
1 16 oz can Crushed Italian tomatoes
1/2 teaspoon Red pepper flakes
1/2 teaspoon Ground black pepper
1 teaspoon Salt
1/2 teaspoon Hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon File powder
1 1/4 cups Uncooked white rice
2 1/2 cups Chicken broth

1. Heat 1 tbs of peanut oil in cast iron skillet. Season meat with Cajun seasoning. Sauté sausage until browned. Sauté chicken until lightly browned. Set aside.

2. In same pot sauté onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes and season with red pepper, black pepper, salt,  hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

3. Stir in rice and chicken broth. Bring to boil, reduce heat, cover and simmer until liquid is absorbed.

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Nutrition

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Serving Size: 1 Serving (741g)
Recipe Makes: 6 Servings

Calories: 1529
Calories from Fat: 858 (56%)

Amt Per Serving		% DV

	Total Fat 95.4g	127 %
	Saturated Fat 27.3g	137 %
	Monounsaturated Fat 39.9g
	Polyunsanturated Fat 20g
Cholesterol 461.2mg		142 %
Sodium 748.5mg		26 %
Potassium 1466.7mg		39 %
Total Carbohydrate 35.9g		11 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 34.2g
Protein 123.2g		176 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1529

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